| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 75 |
g |
Caster sugar |
| 3/4 |
oz |
Gelatine leaves; soaked |
| 1/2 |
|
Lemon; juice of |
| 6 |
tb |
Water |
| 1/2 |
pt |
Strawberries; sieved |
| 1/4 |
pt |
Double cream |
| 3 |
|
Fresh strawberries |
|
|
Dried strawberries; crushed |
| 250 |
g |
Strawberries; pureed |
| 50 |
g |
Icing sugar |
| 2 |
tb |
Red wine |
| 1 |
ts |
Orange zest; shredded |
| 4 |
tb |
Water |
INSTRUCTIONS
COULIS
Encircle a 1 3/4 pint or 4 dariole moulds with foil or greaseproof,
that stands approximately 2 inches above the rim of the dish and
fasten. Place the egg yolks and sugar in a bowl and suspend the bowl
over a pan of hot water, whisk the mix until it is thick and creamy.
Remove the bowl from the heat.
Dissolve the gelatine in the lemon juice and water over a low heat
then beat it into the creamy egg mixture. Whisk the cream to a soft
peak and reserve a little for decoration.
Fold the remaining cream into the strawberry puree, leave the souffle
mix until just at the point of setting. Whisk the egg whites until
they are stiff, then fold them into the mixture. Pour into the
souffle dish then leave to set overnight.
Decorate with chocolate piping and the sides with dried crushed
strawberries.
Coulis: Puree the strawberries and pass through a fine sieve. Place
the sugar with the water and the shredded zest and reduce for 2
minutes. Add the red wine, bring back to the boil. Strain and mix
with the strawberry puree.
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